Pies from ready-made dough recipe with photos. Meat pies from ready-made dough
Russian hospitality is known all over the world. Housewives have long been famous for their ability to bake pies. It is not for nothing that the popular proverb says: “The hut is not red in its corners, but red in its pies.”
There are many recipes for making pies: large and small, one-bite, fried in a frying pan and baked in the oven, open and closed, of various shapes (classic, triangular, round).
The main thing that distinguishes different recipes is the composition, method of preparing the dough and filling. Today we’ll look at how to make everyone’s favorite yeast pies in the oven.
Types for pies
Yeast dough, depending on the composition and method of preparation, can be rich, regular or puff pastry. Butter dough is characterized by a high content of eggs, butter, sugar and sour cream. It is mainly used for making pies with fruit or sweet curd filling.
There are people who cook it with butter dough or potatoes. The combination of sweet dough and salty filling can be unusual.
Each housewife has her own yeast recipe. Let's look at the most common ones.
Preparation of sponge yeast dough
To obtain a rich yeast dough, you first need to prepare the dough. To do this, 40 g of fresh yeast or 14 g of dry yeast are dissolved in a glass of warm milk with a tablespoon of sugar. Then add 3 heaped tablespoons of flour.
After mixing, the dough should be left in a warm place where there are no drafts for 20-30 minutes. When you see that the dough has “suited”, which is noticeable by how the “cap” has grown and bubbles have appeared, you can begin to prepare the dough.
To do this you need to take:
100 g sugar (for sweet pies you can add a little vanilla);
Several eggs (the richer the dough, the more), three are enough for a simple dough;
Half a stick of butter;
A pinch of salt;
3 cups flour;
A tablespoon of any vegetable oil.
If desired, add a little turmeric to the dough to give it a more beautiful color. Milk can be replaced with kefir or sour cream. In this case, the yeast for the dough is diluted with warm water. if desired, replaced with margarine or a vegetable-cream mixture.
All ingredients are mixed in a separate bowl, the butter is pre-softened, and the flour is sifted to enrich it with air and eliminate lumps. It must be added gradually and stirred in one direction.
The dough is laid out for kneading on a dry board or table, lightly sprinkled with flour. After lubricating your hands with vegetable oil to avoid sticking, you need to thoroughly knead the piece of dough until it becomes plastic and homogeneous.
To prevent the dough from running away when it starts to rise, place it in a large saucepan, lightly sprinkle with flour and, covered with a clean, dry towel, place in a warm place for 1-2 hours.
When you see that the dough has risen and is almost coming out of the bowl, you need to knead it and leave it to rise some more. This can be done a couple of times, after which the dough is laid out on the cutting table to make delicious pastries.
Varieties of pies made from yeast dough
From dough prepared using yeast dough, it is possible to produce a variety of products. These can be buns, kulebyaki, cheesecakes, Easter cakes and, of course, pies. Pastries vary in shape, size and filling.
Large pies are prepared to the size of a sheet or oven dish, with the filling placed between the bottom and top layers. Sometimes there are open pies. They are usually prepared with fruit and covered with a decorative lattice of dough. When serving, cut into portions.
Small pies differ in size and shape and are molded in the form of boats, koloboks and triangles. When a housewife prepares pies with different types of filling at the same time, each of them often uses its own form.
Pies with apples
Many children and adults love sweet pies. In order not to be tormented by the question of how to cook yeast pies with apples in the oven, a recipe with a photo is offered below.
Prepared according to the classic recipe or with an increased amount of baking. Many people like a softer and sweeter base.
To prepare the filling, it is best to take sweet and sour apples. They are peeled and seeds removed, cut into small pieces or grated on a coarse grater. To prevent the filling from darkening, you need to sprinkle it with lemon juice. It's good to add cinnamon to apples. Some housewives like to add lemon zest, cloves, and cardamom.
The process of making apple pies
The finished dough is cut on a table or board into small identical balls the size of a chicken egg. Then, using a rolling pin or your hands, knead the lumps into cakes, the thickness of which depends on your preferences. Some people like more dough, others like more filling.
You should not make the cakes too thin so that the filling does not leak out and the pies keep their shape. To prevent the pies from getting soggy, you can lightly sprinkle the flatbread with wheat breadcrumbs or semolina before adding the apples. The filling is placed in the middle of the circle so that the edges are dry.
The ends of the workpiece are connected with hands sprinkled with flour or greased with vegetable oil, an oval pie is formed and placed on a prepared baking tray, seam side down. The oven sheet can be pre-greased with vegetable oil or lined with baking parchment.
The pies are placed at a distance from each other so that they do not stick together as they grow. The sheet with the products is placed in a warm place for 10-15 minutes. Then, when the pies have risen a little, brush them with beaten yolk on top and sides to give them a golden crust.
Features of baking in the oven
To get delicious yeast pies in the oven, you must meet several requirements. The baking sheet is placed in a preheated oven, the products are baked at a temperature of 180 degrees on a medium level for 30-40 minutes, depending on the size of the pies.
It is advisable not to open the door at the beginning of cooking so that our boats do not sink.
It is better to watch the baking process through the oven window. If there is uneven cooking around the edges, when the pies are already crusty, you can swap them. After a while, the fragrant smell of apples and cinnamon will indicate that the yeast pies in the oven were a success!
The sheet with the finished products should be covered with a clean, dry cloth and allowed to sit for a while. Apple pies are delicious both immediately after baking and cold.
Traditional pies filled with cabbage and yeast dough
Yeast pies with cabbage in the oven are baked from traditional yeast dough using the same method as in the previous section.
The filling can be prepared from fresh or sauerkraut. Fresh finely chop and stew until half cooked with a small amount of sunflower or olive oil. Salt and black pepper, sometimes dill, are added to taste.
When the filling has cooled, boiled chopped eggs are added to it. One small head of cabbage usually contains 3 eggs.
This pastry is delicious both hot and cold. You can heat the yeast pies with cabbage in the oven or in a frying pan with a little oil.
Pies with potato filling
The easiest and cheapest to prepare are yeast pies with potatoes in the oven. In this case, you can add a little less sugar to the traditional dough.
For the filling, peeled potatoes must be cut into pieces and boiled as for mashed potatoes. There is no need to add milk so that the filling does not leak out. Butter, dill, salt and pepper are added to the crushed potatoes.
Separately, the onion is sautéed in a small amount of sunflower oil until golden brown and added to our filling. If someone, for example a child, cannot eat onions, it will be tasty without them.
For 1 kg of potatoes you need 100 g of butter, a small onion, 2 tablespoons of vegetable oil, salt and pepper, as well as herbs to taste. You can also add the yolk of one egg to the minced meat. Before baking, you need to grease the pies with whipped yolk or butter, which will give them flavor and gloss.
Yeast pies with potato filling are baked at 180 degrees for about 20 minutes. This tastes best when served hot.
Oven-baked yeast pies with meat filling
When you want to feed your men enough and give them something tasty from homemade food for work, the best choice is baked yeast pies. The choice of meat fillings depends on your preferences. They can be prepared from any type of meat or poultry, previously boiled and minced. You can use ready-made minced meat or pate.
The classic recipe for yeast pies in the oven with meat filling includes meat with the addition of onions. For half a kilo of boiled meat, take several onions, which are cut into small pieces and sautéed until golden brown. Salt and spices are added to the filling to taste.
Placed cold in the middle of a flatbread of dough, the edges are pinched to create the desired shape, which can be classic, triangular or round.
The pies are baked in the oven in the usual way - at a temperature of 150-180 degrees, about half an hour.
Yeast-free kefir pies
If you don’t want to bother with dough and bake yeast pies, using kefir in the oven will turn out tender and airy!
To prepare the dough you will need:
0.5 kg flour;
teaspoon salt;
A glass of kefir;
Art. spoon of sugar;
A pinch of soda;
2 tbsp. spoons of margarine, butter or vegetable oil.
Eggs are ground with salt and sugar, butter is added. The mixture is stirred until a homogeneous composition is obtained. The sifted flour is poured in gradually, in small portions. Then soda is added, quenched with vinegar.
When the dough stops sticking to your hands and is elastic, you need to cover it with something and set it aside to rise. After half an hour, you can start making pies, which will be delicious with any filling. The resulting products will be soft, airy and, importantly, less caloric.
All recipes discussed are advisory in nature. Each housewife chooses what is most suitable for her and her family members. In addition, in the kitchen, as in everything else, there is room for creativity. By changing the composition of the dough and inventing your own fillings, you can endlessly surprise your family and friends.
Greetings, friends! Today I suggest you bake pies from ready-made yeast dough. The main thing is to buy high-quality dough, then the pies will turn out delicious. I usually buy dough at the market; it’s sold by the kilogram, but this time I decided to try this store-bought yeast dough in a pack.
Ingredients
- 1 kg. ready-made yeast dough (I bought frozen)
- any thick jam or other filling to your liking
- 1 egg
- powdered sugar
- some flour
Pies made from ready-made yeast dough
In general, I like pies made from the dough that we sell by weight better, but you can’t buy such dough in every city. That's why you have to use the store bought one from the package. And you can see what pies turn out from ready-made dough, which I buy by weight. There I fry them in a frying pan.
If you are using frozen dough, let it thaw, then mix it thoroughly and leave in a warm place for 1 hour to rise. I usually turn on the gas burner and place the dough close to it, so it rises faster.
When the dough has risen, we separate small lumps from it and these lumps should also be allowed to lie for about 15 minutes so that the dough rises better, roll it out a little into a flat cake, I just press the dough with my fingers and put 1 teaspoon of jam in the middle of each one.
Instead of jam, you can use absolutely any filling, for example, liver with potatoes, or cabbage, or cottage cheese, or boiled eggs mixed with green onions. The pies are also delicious with dried fruits twisted in a meat grinder.
Carefully pinch the opposite edges of the cake. As if you were making dumplings, if the dough doesn’t stick together well, you can dip your fingers in flour, so everything should stick together.
Place the pies on a baking sheet with the seam down, it is better to cover the baking sheet with parchment paper, let them stand for another 10 minutes so that the pies rise again, if it is cool in your room, you may need to let the pies stand for longer than 10 minutes.
Hello, dear friends! Today we will bake pies from ready-made yeast dough with cabbage and potatoes, or rather, we will fry and bake them. We will have two types of pies - in a frying pan and in the oven. I know that fried pies are not healthy food. But sometimes you can afford a couple of hot pies, especially now, when it’s colder and you want warmth). So this time I really wanted to bake pies with cabbage and potatoes.
Since I didn’t have time to prepare dough for pies, I bought ready-made yeast dough specifically for pies; we sell such dough at one local city bakery, where they make various pastries - pies, tarts, pies, muffins and much more.
Sometimes I buy pies from them, but this time I thought, let me bake it myself, because their dough is very inexpensive, only 50 rubles per kilo. But buying ready-made pies from them is expensive. And from this kilogram of dough I got 22 pies, which is quite a lot.
Buying ready-made dough is an ideal option when you don’t have time or just don’t want to bother with preparing yeast dough. I think that in any city you can buy ready-made yeast dough, you can buy it in a store, I’ve already baked it from a store-bought one, only in the oven and with a sweet filling. Well, if you couldn’t buy the dough, but you still don’t want pies, you can prepare the dough according to this recipe, it’s also baked in the oven, but you can also fry it in a frying pan, depending on your preference. Or you can please everyone: fry half in a frying pan and bake half in the oven).
So, to prepare pies with cabbage and potatoes we will need:
- Ready-made yeast dough – 1 kg.
- Potatoes – 5-6 medium pieces.
- Sauerkraut – 500 gr.
- Onion – 2 heads
- Unscented sunflower oil for frying
- Flour - half a glass.
Pies from ready-made dough recipe with photos
I know that many people fry pies and add fried fresh cabbage to them, I don’t like it that way, my weakness is sauerkraut and I make pies only using it, it gives the baked goods a special sourness and taste. But again, this is all for everyone. If you like it fresh, fry it fresh.
Since we don’t need to prepare the dough, we will prepare the filling for the pies. Wash the potatoes, peel them, add water, and cook them like mashed potatoes. In this we peel the onion and finely chop it, pour vegetable oil into the frying pan and sauté the onion over medium heat until golden brown.
Then add the cabbage, stir, cover with a lid and simmer for 5 minutes, then stir and cover with the lid again, I let the cabbage fry a little, but only a little. Turn off the fire.
We look at our potatoes, if they are cooked, drain the water from it, but not all of it, leave half a glass.
Mash the potatoes, adding the reserved half a glass of water. When mashing the potatoes, you can salt the potatoes a little, but if your cabbage is salty, then you don’t need to do this.
Add the fried cabbage to the mashed potatoes, mix thoroughly, and be sure to let the filling cool.
While the filling is cooling, let's make the dough. Although we already have it ready, we still need to do some manipulations with it).
I had the dough in a plastic bag, I transferred it to a plastic bowl. Then she lubricated her hands with vegetable oil and squeezed out small balls (about 3-4 cm in diameter) between her thumb and forefinger. Sprinkle the table with flour and place the resulting balls, leaving for 10 minutes for the dough to rise again.
After 10 minutes, take one ball and knead it with your fingers, preparing it like a flatbread, put the filling of cabbage and potatoes in the middle of the flatbread, I laid out a large teaspoon, pinch the edges of the pie on both sides, forming a pie, if the dough diverges, wet your fingers into the flour and pinch the edges of the pie together again. Thus, we make all our remaining pies from the finished dough.
Pour 50 g into the frying pan. sunflower oil, always odorless, so that the oil does not interrupt the taste of the filling. Heat over medium heat and add our pies.
After placing the pies in the frying pan, it is better to reduce the heat so that the pies have time to bake and are not raw inside. Fry them on both sides until golden brown. Remove from the pan, let cool a little and enjoy pies made from ready-made yeast dough with cabbage and potatoes.
As I already wrote above, from a kilogram I got 22 pies with cabbage and potatoes, although no, there would have been 23 of them, I gave one lump to my daughter, she also tried to make her own pie). In general, it is very important not to chase your child away from the kitchen when you are cooking or baking, much less sculpting something; give him a piece of dough and let him sculpt something with you.
We love to eat these pies either with sour cream or just with tea, for example. I advise you not to get too carried away with such food, because fried food is not a very healthy food, so sometimes you can cook and eat it, but not all the time.
I think you will like these quick and tasty pies made from ready-made yeast dough with potatoes and cabbage. In general, you can use different fillings, for example, with onions and eggs, with cottage cheese, with jam, with liver and potatoes, with rice and eggs, in general, whoever likes with what, and there are a lot of different options. And we also love it very much. I have the recipe on my website.
Yeast pies in the oven
Next time I bought ready-made yeast dough and decided to bake the pies in the oven. I made the filling the same as for fried pies, and also decided to make some pies with apples. The entire sequence of actions is the same as you read above. But we will bake pies in the oven.
I laid the pies on parchment paper, let them stand for 10 minutes, and then into the oven, after 5 minutes I took them out of the oven and brushed them with an egg beaten with two tablespoons of sugar, then back into the oven and baked at 180 C until golden brown.
This is how I made the apple filling for pies. I washed and peeled the apples and cut them into small cubes. When she put the filling on the dough, she also sprinkled the apples with a teaspoon of sugar and made a pie.
We liked the pies made from ready-made yeast dough in the oven and they turned out not only tasty, but also beautiful). Enjoy your meal!
It would be good for any housewife to know how to cook pies from yeast dough in the oven. This is the easiest baking recipe that you can please the whole family. You can bake pies with meat, vegetable, sweet or cheese filling - to suit every taste. Particular attention should be paid to preparing the dough, because the shape of the products depends on it.
Yeast dough for pies in the oven
It’s not easy for a novice cook to figure out how to prepare delicious yeast dough for pies, but special secrets for preparing the components and their further processing will help him with this. To make delicious pies in the oven from yeast dough, tender, airy, conveying a subtle aroma even through a photo, you need to choose the right ingredients:
- For delicious baked goods, good premium/first-grade flour is important, the distinctive feature of which is its white color, crunching when pressed, and sticking to your fingers.
- The second important component of the dough is yeast - fresh is best, but if you need to prepare a quick dish, then dry yeast will do. Yeast-free baked goods are characterized by a lack of airiness.
- The most delicious pies in the oven are made using dough to create a rich dough. To do this, a glass of warm milk is mixed with 20 g of fresh yeast and a glass of flour, covered with a towel for an hour. After this, mix with a pack of butter, sugar, salt, egg yolk and 3 cups of flour.
- It is better to put the resulting dough in a warm place for an hour, then roll it out and stuff it. A good mass is elastic, soft, and does not stick to your hands.
Fillings
The most important component of baking is the delicious fillings for pies made from yeast dough. Here are some popular options for preparing the dish:
- meat: boiled beef, minced meat with onions, chicken with cheese or potatoes;
- fish: salted pink salmon, canned food, fish with rice, herring with nuts, fried fillet with herbs;
- cereals: rice with raisins, millet with milk, millet with pumpkin and cottage cheese;
- mushrooms: fresh, dry, salted;
- vegetable: cabbage, carrots, sorrel;
- berries: bird cherry, cherry, dried apricots, dried fruits:
- fruit: apples, jam, marmalade;
- dairy: cottage cheese, feta cheese with green onions.
Recipe for pies in the oven from yeast dough
Finding suitable recipes for yeast pies in the oven is easy: there is the Internet, advice from experienced housewives helps, describing their actions with step-by-step diagrams. To make cooking easier, there are photo and video tutorials that tell you how to properly knead the dough, roll it out and stuff it. You can also make baked pies using ready-made dough - regular or puff pastry, when there is no time to knead live dough. Classic fillings include cherries, apples, and cottage cheese. Unsweetened ones include meat, mushrooms with onions, rice with green onions.
With cherry
Cherry pies are a tasty, healthy treat, for which it is best to take fresh, seedless berries. The baked goods turn out incredibly appetizing, aromatic, melt in your mouth, and are soaked in berry juice. To make baked pies non-sour, you should add more sugar or powdered sugar. It is recommended to serve the finished baked goods with milk, tea or compote.
Ingredients:
- cherry - glass;
- eggs – 3 pcs.;
- water – 1/3 cup;
- granulated sugar – 75 g;
- margarine – 125 g;
- sunflower oil – ¼ cup;
- fresh yeast – 50 g;
- flour - 4 cups.
Cooking method:
- Grind the yeast with a spoon of sugar, dilute with warm water, sift a glass of flour. Leave to rise for 10 minutes.
- Beat eggs, sugar together, melt margarine, pour into the dough, add the remaining flour.
- Knead soft pie dough, leave in a warm place for 10 minutes, knead with your hands.
- Form into flat cakes, place 6 berries on each and seal.
- Place the pieces on a greased baking sheet, seam side down. Bake at 200 degrees for half an hour.
- Brush with beaten yolk for a golden brown crust. Bake in the oven for another 5 minutes.
With meat
Baked pies with meat made from yeast dough will be hearty and tasty, which even when cut in the photo will look appetizing, emitting an incredibly attractive aroma. This baked dessert is the perfect weekend lunch with the family. It is better to combine them with milk or tea, so as not to eat them dry. The secret to juicy pies is to use raw meat, not fried.
Ingredients:
- flour – 475 g;
- water - half a glass;
- butter – 65 g;
- salt – 10 g;
- granulated sugar – 50 g;
- pressed yeast – 25 g;
- ground black pepper – 3 g;
- eggs – 3 pcs.;
- pork – 300 g;
- onion – ½ pcs.;
- milk - half a glass.
Cooking method:
- Dilute the yeast with warm water, after 15 minutes mix with milk, butter, heat. Separately mix eggs, sugar, combine both masses. Add flour and salt little by little and knead into a soft sticky dough. Knead for 17 minutes. Cover with film for an hour and a half.
- Grind the meat and onion twice in a meat grinder, mix with half the egg, salt and pepper. Leave on the refrigerator shelf for an hour.
- Make cakes from the dough, place one and a half spoons of filling on them, pinch the edges.
- Place on a baking sheet, cover with a towel, and let rise for 25 minutes. Brush with beaten yolk.
- Bake in the oven at 200 degrees for 15 minutes.
With apples
Baked apple pies made with yeast are incredibly juicy and rosy. They are pleasant to eat with warm milk or herbal tea, as an afternoon snack or for breakfast. They look good in photos and in real life, and are distinguished by their juiciness and soft filling. Fresh or dried apples are suitable for cooking; in the latter case, you will have to soak them in boiling water.
Ingredients:
- milk – 250 ml + 20 ml for lubrication;
- sugar – 80 g;
- eggs – 2 pcs.;
- pressed yeast – 25 g;
- salt – 5 g;
- apples – 5 pcs.;
- vegetable oil – 120 ml;
- flour – 3 cups + 120 g for dough;
- yolk – 1 pc.
Cooking method:
- Heat the milk for the dough, mix with sugar, salt, crushed yeast mass, and flour. Leave for half an hour. Beat the eggs, mix with the dough and butter, add flour.
- Knead the pie dough and leave for 10 minutes.
- Divide into pieces, roll out, leave for another 5 minutes under a towel.
- Peel and core the apples, grate coarsely, sprinkle with sugar.
- Place the filling in the middle of the cake, pinch the edges, place on a baking sheet, brush with a mixture of yolk and milk. Let it brew for 7 minutes.
- Bake in the oven at 220 degrees for 25 minutes.
From puff pastry dough
A quick dish that does not require mixing the dough is pies made from yeast puff pastry in the oven. You can buy ready-made sheets in the store to take them out when guests arrive and surprise everyone gathered with delicious pies stuffed with cabbage, mushrooms and meat. The result is a snack that perfectly saturates the body and has a delicious aroma.
Ingredients:
- ready-made pie dough – packaging;
- cabbage – 0.3 kg;
- meat – 0.3 kg;
- mushrooms – 0.3 kg;
- onion – 1 pc.;
- eggs – 2 pcs.;
- butter – 70 g.
Cooking method:
- Grind the meat in a blender and fry in oil. Finely chop the mushrooms, fry, and do the same with the cabbage.
- Scramble the eggs, fry the omelette, cut into noodles. Chop the onion and fry.
- Defrost the dough layers, roll them out, cut them into squares. Place layers in the center of each: meat, cabbage, mushrooms, onions, omelette. Form pies.
- Grease with yolk, bake in the oven at 200 degrees for 25 minutes.
From ready-made yeast dough
If you don’t have time to prepare the dough, you can make pies from purchased yeast dough. It's a pleasure to cook them - make the filling, stuff the products and bake them. It is worth taking the finished semi-finished product out of the freezer in advance so that the dough thaws, becomes soft and pliable. It is better to do this at room temperature, but to save time, a warm place is suitable - next to the stove.
Ingredients:
- ready-made test layers – 1 kg;
- plum jam – 300 g;
- egg – 1 pc.;
- powdered sugar – 20 g;
- flour – 25 g.
Cooking method:
- Defrost the dough, form lumps, roll out. Press with your fingers, lay out the jam, pinch the edges.
- Place on a baking sheet lined with parchment, seam side down, and let rest for 10 minutes. Brush with egg.
- Bake in the oven at 200 degrees for half an hour.
With cabbage
Appetizing and fluffy are baked yeast pies with cabbage, which is mixed with eggs and onions for greater nutrition. The dish satisfies hunger well and saturates the body. It's great to eat on weekends or as an afternoon snack. The snack can even be an excellent breakfast if washed down with warm milk, tea or kefir.
Ingredients:
- water – 100 ml;
- sugar – 10 g for dough + 80 g for dough;
- dry yeast - a bag;
- kefir - a glass;
- salt – 10 g;
- vegetable oil – 100 ml;
- butter – 50 g;
- egg – 4 pcs.;
- flour - 3 cups;
- cabbage – 300 g;
- onions – 2 pcs.
Cooking method:
- Dissolve the yeast mixture in sweet water and leave in a warm place for 15 minutes.
- Add both types of butter and beaten eggs to kefir. Season with sugar, salt, add to the dough.
- Add flour in portions, knead the dough mixture to a soft, non-sticky consistency.
- Form a ball, sprinkle with flour, leave for an hour.
- Chop the cabbage, chop the onion, fry in oil, add salt and pepper, mix with chopped boiled eggs.
- Roll out a layer of dough, cut out circles with a glass, place the filling, pinch the edges. Leave for 25 minutes under a towel. Place on parchment greased with oil.
- Brush the surface of the pies with yolk and bake at 100 degrees. After 10 minutes, increase the temperature to 150, then to 180 degrees. Bake for half an hour.
With jam
An excellent dessert option would be oven-baked pies with jam, distinguished by their sweet taste and appetizing aroma. Any jam is suitable for cooking, but it is better to use thick jam so that it does not leak out. If the filling is too liquid, you can sprinkle it with starch to thicken it. This dish is delicious, sprinkled with powdered sugar, with tea, coffee, and served to children for breakfast.
Ingredients:
- milk - half a liter;
- water – 100 ml;
- sugar – 75 g;
- yeast – 20 g;
- eggs – 2 pcs.;
- salt – 5 g;
- butter – 100 g;
- flour – 1 kg;
- jam – 200 g.
Cooking method:
- Mix milk with water, heat, add yeast, sugar, leave for 10 minutes.
- Season with salt, pour in the beaten eggs, add some flour, leave for half an hour.
- After bubbles appear, add the remaining flour, pour in the melted butter, and knead into a soft mass. Form into a ball and leave under a towel for an hour.
- Form circles, fill with jam, pinch the edges.
- Brush the products with yolk and leave for 15 minutes.
- Bake in the oven at 180 degrees for 25 minutes.
With cottage cheese
Cottage cheese pies are distinguished by their delicate soft taste and sweet vanilla aroma. They turn out incredibly tasty and are great for serving for breakfast with coffee or tea. Children love this kind of pastry because it is sweet, but at the same time healthy due to the use of curd mass. This hearty dish will appeal to many adults.
Ingredients:
- fresh yeast – 30 g;
- milk - a glass;
- sugar – 100 g;
- vanillin – 2 sachets;
- eggs – 3 pcs.;
- butter – 50 g;
- sour cream – 50 ml;
- flour - 4 cups;
- vegetable oil – 50 ml;
- cottage cheese - a pack;
- salt – 10 g.
Cooking method:
- Pour the yeast with warm milk and half the sugar, add some salt and vanillin, 1 egg. Add sour cream, both types of butter, and flour to the mixture. Knead into a soft mass and leave for 50 minutes.
- Rub the cottage cheese through a sieve, add the egg, sugar, and vanillin.
- Roll out the dough, make flat cakes, fill with cottage cheese. Pinch the edges. Let rise for 20 minutes, brush with yolk.
- Bake in the oven at 200 degrees for 20 minutes.
Sweet
Favorite pies with sugar from yeast dough, loved by children and adults, are easy to make, filling with any jam, marmalade or preserves. To prevent the pies from spreading and releasing juice, they need to be treated with starch from the inside - this will preserve the juiciness of the filling and its pleasant sweetish aroma. Makes a great dish for a quick snack or dessert on the weekend.
Ingredients:
- milk – 2 glasses;
- vegetable oil – 80 ml;
- flour - 3 cups;
- sugar – 75 g;
- eggs – 3 pcs.;
- salt – 10 g;
- yeast – 30 g;
- jam – 200 g;
- starch – 20 g.
Cooking method:
- Pour warm milk over the yeast, mix with some sugar and flour. After half an hour in the heat, add butter, salt, eggs, and remaining sugar. Add the remaining flour and knead the dough.
- Roll out, make portioned flat cakes, sprinkle with starch, spread with jam. Pinch and brush with yolk.
- Bake in the oven at 200 degrees for 40 minutes.
With potato
A quick, hearty dish will be pies with potatoes baked in the oven with yeast. It will be especially tasty if you crush boiled potatoes to puree and mix with fried onions. This way the snack will acquire a new rich taste, appetizing aroma and juicy soft consistency. Baking will become the housewife's signature dish if you follow the recipe strictly in the specified order.
Ingredients:
- flour – 600 g;
- water – 300 ml;
- dry yeast – 10 g;
- vegetable oil – 50 ml;
- sugar – 20 g;
- salt – 5 g;
- potatoes – 5 pcs.;
- onion – 1 pc.
Cooking method:
- Mix flour with warm water, yeast, butter, salt, sugar. Place on a warm shelf for 55 minutes.
- Boil the potatoes, mash them, add chopped fried onions.
- Roll out the dough, form into portions, fill, mold the edges.
- Bake in the oven at 200 degrees for half an hour.
Pies on yeast dough in the oven - cooking secrets
Any cook needs to know how to cook yeast pies in the oven:
- to improve the taste and benefits of products, you can add rye flour, second grade, bran to the baking mixture;
- instead of milk, you can use kefir, cottage cheese, and other fermented milk products;
- In order for the products to bake better, the dough should rise twice, this also helps eliminate the sour taste of dry yeast.
Video
Garlic flatbreads made from quick yeast dough.
(there is a photo with a step-by-step master class)
This dough is like a lifesaver. You can use it to make flatbreads, fried pies, pizza, donuts.
For the dough you will need: flour - 1 kg, dry yeast (Saf-moment) - 11 g, sugar - 4 tsp, salt - 1.5 tsp, vegetable oil - 100 g, water - 2.5 cups ( 250 g).
For the flatbreads: two bunches of parsley, garlic, salt.
Take half a glass (250 g) of warm (36 degrees) water, pour 4 tsp into it. Sahara.
With constant stirring, pour all the yeast from the bag into the glass. Set the glass aside while we start filling the flatbreads.
We will need a piece of peeled garlic.
Pass it through a garlic press and stir with 1 tsp. with a heap of salt.
Add finely chopped parsley, 2 tsp. boiled cold water and 2 tbsp. l. vegetable oil. Mix everything well.
Sift 1 kg of flour into a bowl.
Add warm water to the glass with yeast until the glass is full.
Pour it into the flour, again pour a full glass of warm water and pour it into the dough, add half a glass of vegetable oil there and add warm water until it is full. In total, we got 3 glasses and 250 g of liquid. Now add a heaping teaspoon of salt and mix well.
The dough will be soft and sticky to your hands.
Cover the dough with a lid and place it in a larger bowl with warm water for 30 minutes.
After half an hour the dough is ready. Now everything needs to be done quickly. Pour a little vegetable oil onto the table, grease your hands well with vegetable oil, and form the dough into fist-sized balls.
Using your hand, flatten the dough ball as much as possible and immediately pour it into a frying pan with 2-3 tbsp. spoons of vegetable oil.
Literally in a minute the dough will begin to bubble and brown, turn it over, as soon as it browns, place it on a plate.
Top with 2 tsp. Using a brush, rub the garlic mixture evenly over the entire flatbread.
All is ready!
I love these flatbreads with borscht, and I also just love them with sweet tea.
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Famous Orsk liver pies made from batter
Filling ingredients:
- 1.5 kg of liver
- 500 g onions
- salt
- ground black pepper
For the test:
- 2.5 liters of water
- 3 kg flour
- 100 g of yeast (if you use dry yeast, then 2 small packets)
- 100 g sugar
- 1 tablespoon of salt with top
For deep frying and greasing your hands:
- 2-2.5 liters of vegetable oil
The ingredients are given for 60 pies, you can reduce the proportions.
We take chicken liver in equal proportions: half a kilo of heart, stomachs and liver. Grind in a meat grinder with a large grid. Then simmer the minced meat for 20-25 minutes in a deep frying pan until cooked.
Salt and pepper. Then add half a kilo of onion minced in a meat grinder to the hot minced meat. There is no need to stew the onions with minced meat. That's the point. Just quickly stir the onion with the hot minced meat and leave the filling to cool.
The dough for pies is very easy to make. Dissolve yeast and sugar in warm water. Let stand for 10 minutes, then add salt, all the flour, stir well. After 45 minutes the dough is ready. But it’s better to stir the dough again, 20 minutes after kneading.
The dough turns out to be very liquid, slightly thicker than dough.
And then the hardest part begins. Because making such pies without the skill is not an easy task. The most important thing here is not to be afraid to wrap the dough, and wash your hands often and wipe them dry before lubricating them with oil again.
First you need to heat the oil for deep frying. Lots of oil. The best way is right in the pan.
Then grease the table well with oil. You can pour oil into a bowl - it will be convenient to lubricate your hands. And it’s even more convenient to immediately put a bowl of cold water next to you and wash your hands.
Literally dip your palms in the oil and then pinch off pieces of dough.
After this, wash your hands again (!) and wipe them dry. Lubricate with oil again.
Place a piece of dough on your palm and flatten it into a flat cake.
Spoon the filling and spread it a little along the length of the pie.
Then simply roll up the dough from one edge.
The resulting pie is quickly lowered into deep fat.
Wet our hands again with oil and repeat the process. You need to make pies quickly.
The coolest thing about these pies is how they turn themselves over in the deep fryer as soon as one side is fried. And the dough sometimes takes on very funny shapes.
Fry the pies until cooked and evenly browned.
Fragrant pies
1 hour 40 min (your 20 min)
Alion4ik 01/09/10
Delicious homemade sweet yeast pies with apples, raisins and cinnamon, the smell of which no one can resist!
Products
For the test:
Wheat flour - 3 cups
Warm milk - 1 glass
Butter - 150 g
Yeast - 1 sachet (11 g)
Sugar - 1 tsp.
Egg (for lubrication) - 1 pc.
For filling:
Apples (medium) - 4 pcs.
Raisins - 1-2 tbsp. l.
Sugar - 2 tbsp. l.
Cinnamon - to taste
Step-by-step photo recipe Flavored pies
Pour 1 packet of yeast into half a glass of warm milk, add a teaspoon of sugar, let stand for 20 minutes. Then pour the milk into a bowl, add another half a glass of warm milk, 3 cups of flour and softened butter (not melted!). Knead the pie dough with your hands until it becomes homogeneous, elastic and no longer sticks to your hands. Place in a quiet place for an hour.
Meanwhile, prepare the filling for the pies: finely chop the apples, place them in a deep plate, sprinkle with sugar and cinnamon.
Add raisins to the apples, mix everything with a spoon (by the way, if there is any filling left, you can serve it as a dessert with yogurt :)).
An hour later the dough for the pies had already risen. We divide it into identical small lumps (about 22 pieces) so that we get the same pies.
Let's make pies - don't make the dough layer too thin, but it shouldn't be too thick either. Place a tablespoon of filling in the center and pinch. It is important that the pies are well “glued” so that the filling that gives the juice does not leak out!
Place the pies on a baking sheet and brush thoroughly with a mixture of yolk and white.
Place in the oven preheated to 180-190 degrees for 35-40 minutes (you need to be careful not to burn, but just brown!).
Transfer the rosy, flavorful pies to a plate, cover with a towel, and let cool slightly. Be prepared for the fact that your family will try to steal the pie while it’s still hot, they are too fragrant!
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Pies according to grandma's recipe straight from the village (yeast dough)
You will need:
♦2 tbsp. l. Sahara
♦1 tbsp. warm water or milk
♦50 g solid yeast or 1 packet of dry
♦1 tsp. salt
♦1 egg + 1 egg for greasing the pies
♦3.5 tbsp flour
♦0.5 tbsp sunflower oil
Sugar must be dissolved in warm water (milk) and yeast added. Beat 1 egg with salt. Now combine the previous mixtures, add flour, knead well. Lastly, add the butter - knead the dough thoroughly! Place the dough in a bag and in hot water: if you used solid live yeast, the dough will rise in about 15-20 minutes, but if dry, you will have to wait an hour and a half. At this time, prepare the filling to your taste. The photo shows apple pies. I grated the apples and added 1.5 tbsp. l. starch (flour is fine) and a few tablespoons of sugar. There was 2 liters of filling, and about 30 pies. I roll it out thinly, but don’t overdo it, because the pies can burst and the filling will leak. Grease a baking sheet with oil, place the pieces and cover with beaten egg on top. Bake in the oven at 190 C for 40 minutes. Enjoy your tea!
Fried dough pies in brine
Excellent dough, easy to make, delicious with any filling, even sweet ones.
Dough for 25 pies (convenient size for biting!):
300 ml of any brine!,
4 tbsp. vegetable oil,
1 tbsp sugar,
1 tsp soda with a slide,
600 g sifted flour.
The result is a soft, smooth dough, but softer than dumplings.
The dough is kneaded very quickly and does not require time to rise, so the filling must be prepared in advance.
My favorite filling:
White cabbage, fried in a small amount of sunflower oil,
2 boiled eggs,
Green onions and dill,
Salt and pepper to taste.
I don't use a rolling pin, I just cut the dough into the required number of pieces and knead them in flour, and then flatten them with my palm.
Fried dough pies in brine
But I won’t teach you how to make pies and fry them...
You can use any brine, even marinade... Once I baked it from tomato brine with the pulp of red tomatoes, the dough turned out pink - cool and very tasty.
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Pies stuffed with chicken liver and potatoes.
I would like to offer you a very simple and tasty yeast dough for fried pies with different fillings:
Boil 4 medium potatoes in a liter of salted water. When the potatoes are ready, drain the water separately into some container. Pound the potatoes and add 0.5 liters of water (in which they were boiled). There is also 1 teaspoon of dry yeast, 2 tablespoons of vegetable oil and half a teaspoon of salt. Flour, as much as you need, so that the dough is not too clogged. Place in a warm place for about 2-3 hours, it all depends on the yeast. Cut the pies and fry in vegetable oil. Filling to taste. If you want a sweet dough, add sugar.
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Dough:
250 g cottage cheese
200 g of flour + 50 g for cutting the dough (you may need a little more flour in the dough, but no matter how many times I’ve cooked it, it only takes 200 grams. It’s better not to add a little flour to this dough. If you add too much flour, the dough will turn out tight. )
2 eggs
1 tsp. salt
2 tsp. Sahara
1/2 tsp. soda
vegetable oil for frying pies
Filling:
300 g minced chicken
80 g coarsely grated Gouda cheese (not important, you can replace it with something else)
2 tbsp grated Parmesan cheese
20 g butter
4 tbsp finely chopped greens
1 clove of garlic
0.5 tsp ground nutmeg
mill "Mixed peppers"
salt to taste
1. First, prepare the filling.
Melt the butter in a frying pan, add a finely chopped clove of garlic to the butter.
2.Fry the minced meat in oil with garlic for 5 minutes, stirring constantly (it is better to do this with a fork, gently stirring and kneading the minced meat, then it will turn out to be small grains.)
3.Add peppers (miller), nutmeg, a little salt. Turn off the gas. Add herbs, cheeses, mix.
Dough:
1.Place all the ingredients for the dough in a bowl and knead the dough. (The dough should be soft and a little sticky to your hands)
Pour 50 g of flour onto a cutting surface and divide the dough into equal parts.
2.Shape into balls, roll out each ball quite thinly on a floured surface.
Place the filling in the middle, pinch the edges, and form an oblong pie.
(The pies fry very quickly, so I form all the pies first, then fry them)
.Fry the pies in a sufficient amount of vegetable oil, place them with the tuck side down. Place the finished pies on paper towels. Bon appetit!
*this dough is NOT suitable for baking
*dough recipe for pies with NOT sweet filling
*pies from this dough do not have to be made with the filling specified in the recipe. Also suitable: mushrooms, eggs, ham, etc.
*pies are delicious even when cold
*store the pies in a cool place in a bag or covered with cling film
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Fried pies from childhood
The dough is light, fluffy and the result is very tasty pies!
So, dissolve a packet of dry yeast in 0.5 liters of warm water (I took Saf-Moment-11 g, my mother always uses fresh pressed yeast - then you need 30 g), 1 teaspoon of salt, 2 tablespoons of sugar, add 3 tablespoons of vegetable oil, gradually add about 4 cups of flour (the consistency of the dough should be thicker than for pancakes), something like this
We set the dough aside, covered with a towel, while we prepare the filling... Today my boys wanted pies with meat and rice... Boil the rice, fry the minced meat with onions, mix everything together. The dough has just come up... Sprinkle a thick layer of flour on the table, spread our dough onto the flour...
Fried pies from childhood "Mom's"
Sprinkle the entire dough with flour, without kneading anything, as if enveloping the dough with flour on all sides...
Fried pies from childhood "Mom's"
Pinch off pieces of dough, dip in flour and form a flat cake with your fingers.
Fried pies from childhood "Mom's"
Add the filling, pinch, fry...
Fried pies from childhood "Mom's"
I know that it’s harmful, I know that it’s fatty, etc.... But it’s delicious:))))) Sometimes it’s possible - everything is good if in moderation.... and it’s as if you’re returning to childhood with the taste of your mother’s pies!
Bon appetit everyone!
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quick pies - 2 cups sour cream (or kefir, or fermented baked milk, or yogurt...)
- 2 eggs
- salt to taste
- a little sugar
Filling:
Preparation:
Preparing the dough:
Form pies.
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Quick pies
Ingredients:
- 2 glasses of sour cream (or kefir, or fermented baked milk, or yogurt...)
- 2 eggs
- salt to taste
- a little sugar
- 1 level teaspoon of slaked soda in 1 tablespoon of vinegar (if you use kefir or yogurt, do not slak)
- flour - how much dough will take (do not beat the dough)
It turns out to be an impressive pile of pies. They can be heated in the microwave or in a frying pan, sprayed with oil, covered over low heat.
Filling:
Minced meat (any meat) fried with onions and mixed with mashed potatoes. The proportions are arbitrary.
For this dough, I think puree with meat is the best filling.
Preparation:
First prepare the filling and leave to cool, because... This dough doesn't like to wait and needs to be cooked as soon as it's ready.
Preparing the dough:
Mix sour cream (kefir, fermented baked milk...) with eggs in a saucepan or deep bowl. Extinguish the soda in a cup.
Add salt, sugar and slaked soda. Mix well.
Gradually add sifted flour and stir with a fork. The dough will stick to it a little.
Mix with a fork, adding flour little by little until the dough, while remaining soft, stops sticking to the fork.
Carefully place the dough onto the heap of flour on the table.
Using a knife, divide into pieces and form them into balls, folding the dough cuts inward.
Roll out to about a centimeter thick.
Form pies.
Fry in vegetable oil. The dough is not suitable for baking in the oven.
Inexperienced men do not distinguish such pies from those made with yeast dough and simply carry them in their hands.
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Pies with stewed cabbage and eggs.
Ingredients:
500 g yeast puff pastry
400 g cabbage
2 tbsp. tomato paste
2 eggs
salt
pepper
vegetable oil for frying
If you want the cabbage filling to be very soft, almost imperceptible, then you can first pour boiling water over the shredded cabbage and leave for 5-10 minutes. Then drain the water and fry. If you like slightly crispy cabbage in the filling, then you don’t need to pour boiling water over it first. Makes 12 pies in total.
Preparation:
Finely chop the cabbage.
Pour vegetable oil into a frying pan.
Add cabbage and fry for 20-30 minutes until soft.
Salt, pepper, add tomato paste, stir, simmer for 5 minutes.
Lightly beat the eggs with a fork and pour into the cabbage.
Stir and cook for a couple of minutes until the eggs are set. The filling is ready.
Roll out the dough slightly to a thickness of 3-4 mm.
Cut into squares approximately 8 x 8 cm. Place a mound of filling on each square diagonally.
Fold into a triangular shape and press down on the edge with a fork.
If the dough sticks, dip a fork in flour.
Place the pieces on a baking sheet lined with baking paper.
Place in an oven preheated to 180 degrees. Bake for approximately 30 minutes.
Recipe from Elena Kamensky
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Russian kulebyaka
Ready-made yeast dough
Filling options:
Potatoes with mushrooms
- cabbage
Egg yolk - for greasing the kulebyaki,
butter - for greasing the finished product
Preparation
We put the yeast dough (in the same way as for butter pies).
When the dough is ready, roll out the pancake to a thickness of 0.7-1cm.
Place the filling in the middle (potatoes with mushrooms, or lightly fried cabbage).
We close the edges in the center, so that the “pigtail” is on top.
Coat the kulebyak with a little egg yolk, beaten with a fork (so that it is golden brown) and put in the oven for 15-20 minutes at a temperature of 200-230 degrees.
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Pies on choux yeast dough "Always successful"
Mega healthy recipe: fast, tasty - a real lifesaver for housewives. Tried more than once with different fillings - the result is always excellent..
They always help out and ALWAYS succeed!! In addition, the dough is kneaded very quickly! The dough comes out thin and airy, cooks quickly, does not contain eggs, milk is replaceable with water, in general, the recipe can also be used for Lenten pies.
4 heaping cups of flour
1 tbsp. spoon of sugar
1 teaspoon salt
1 cup of boiling water.
Preparation:
Don’t think that I’m praising my swamp like a sandpiper, but I’ve been using only this recipe for pies for many years and many people took the recipe - no one complained!
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Yeast dough.
Light, soft dough...
Perfect for any baking in the oven: rolls, crunch, pies, bagels, buns, buns, etc. Baking from it seems weightless...
Opara:
70 g yeast (pressed)
1 tbsp. water, warm
1 tbsp. Sahara
For the test:
0.5 l milk
175 g sl. butter (or margarine)
1-2 tbsp. sugar (to taste)
3 eggs
1 tsp salt
2 sachets (10 g each) vanilla sugar
~10 tbsp. flour
Besides:
3-4 tbsp. vegetable oil
Glass - volume 250 ml
1. Sift the flour.
Pour half into a wide bowl.
Make a funnel in the middle.
Crumble the yeast into the well formed. Add sugar. Mix.
Pour in warm water. Stir. Sprinkle a little flour on top.
Cover and leave in a warm place (without drafts) until the dough comes up like a cap and begins to “crack” and fall off.
2. Pour half the milk into the saucepan. Add margarine, cut into pieces.
Stirring, heat slightly until the margarine melts - under no circumstances bring to a boil!
Remove the saucepan from the heat.
Add sugar, vanilla sugar and salt. Stir until the sugar dissolves - the liquid should be the temperature of fresh milk.
Separately beat the eggs and lightly beat them with the rest of the milk. Add to prepared milk mixture. Mix with a whisk until smooth.
Pour into a bowl with the prepared dough. Mix everything.
3. Add flour and knead into a soft, elastic dough that does not stick to your palms.
Important:
When kneading the dough, add flour little by little. It is better to add flour using a special sieve mug - thanks to this, the flour is again enriched with oxygen and distributed more evenly in the kneaded mass.
When performing the process of kneading yeast dough, grease your palms and the surface of the table with vegetable oil.
Beat the kneaded dough on the table: lift it up and throw it forcefully onto the countertop (repeat 30-50 times). After this, the dough becomes softer and denser and seems lighter. Form into a ball.
4. Grease a large bowl with vegetable oil. Place a ball of dough into it - the bottom of it will be greased with oil. Turn over and place ungreased side down.
Cover. (For example, I cover the top with a sieve or microwave lid and a large towel).
Place in a warm place, protected from drafts.
Let the dough rise until it has approximately tripled in volume.
Then knead the dough and start shaping the products.
Since during the time the first bake is being prepared, the rest of the dough “fits” again, it needs to be kneaded again.
Baking recipes from this dough:
Kalach and crunch
http://forum.say7.info/topic6404.html
Pies - buns
http://forum.say7.info/topic6406.html
Http://forum.say7.info/topic6407.html
Challah - holiday bread
http://forum.say7.info/topic9753.html
Hala - “braid”
"Wreath" for gourmets
http://forum.say7.info/topic9754.html
Cupcake "Mankey"
http://forum.say7.info/topic9755.html
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Pies with oyster mushrooms!!!
Ingredients:
200 g oyster mushrooms,
1 onion,
1 bunch of dill (greens),
1 tbsp. l. sesame seeds,
1 egg yolk,
salt to taste,
pepper to taste.
Preparation:
Pies with oyster mushrooms
Ingredients:
200 g oyster mushrooms,
1 onion,
1 bunch of dill (greens),
2 tbsp. l. vegetable oil,
300 g puff pastry dough,
1 tbsp. l. sesame seeds,
1 egg yolk,
salt to taste,
pepper to taste.
Preparation:
Wash and dry the mushrooms. Finely chop the mushrooms and onions.
Fry in vegetable oil for 5-7 minutes. Salt and pepper.
Place in a bowl, add finely chopped dill and stir.
Roll out the dough and cut out circles.
Place the filling and pinch the edges.
Place the pies on a baking sheet. Coat with beaten egg yolk. Sprinkle with sesame seeds.
Bake in the oven at 200 degrees C for 20 minutes.
Place the finished pies on a plate and serve.
Belyashi with meat Belyashi is very popular among adults and children. We don’t recommend buying them on trays, but preparing them at home is a great idea. It's easy and very tasty. Sometimes this delicacy can be eaten even by those who watch their figure
Description of preparation:
Belyashi with meat - delicious pies made from yeast dough fried until golden brown with minced meat as a filling. Belyashi are molded round, the minced meat filling is closed into the dough, leaving a small “window” in the center of the baked goods on one side.
Ingredients:
Beef - 350 grams (for minced meat)
pork - 150 grams (for minced meat)
onions - 400-500 grams (for minced meat)
salt, pepper, spices - 1 To taste (for minced meat)
milk, kefir - 0.5 liter (for dough)
sour cream - 2 tbsp. spoon (for dough)
egg - 1 piece (for dough)
dry yeast - 5-7 grams (for dough)
water, milk - 20-30 grams (for breeding yeast, heat)
salt - 1 teaspoon (for dough)
sugar - 2 tbsp. spoon (for dough)
Number of servings: 8-10
Recipe for "Belyashi with meat":
1. Pour dry yeast with a small amount of warm water or milk. Let the mixture stand for 5-7 minutes.
2. Sift flour into a large bowl in a heap. Pour the prepared yeast into this bowl and mix the ingredients thoroughly; a mixer will help you a lot in this case. The correct dough will be quite liquid. It should be left to rise in a warm place for an hour directly in the bowl.
3. Wash the meat and allow excess water to drain. Peel the onion and cut into several large pieces. Prepare homemade minced meat by mincing meat and onions. If you want to get an amazingly tender filling, scroll the minced meat twice. Salt and spices should be added to the minced meat immediately before preparing the whites.
4. After an hour, do not beat the risen dough; cut it into 8-10 pieces. Spread a thick layer of flour on the work surface. Roll each individual piece in flour and form it into a flat cake.
5. Spread the minced meat evenly on each flatbread. Now we cover the minced meat - this is a very important point. If you don’t want to complicate your task, then give the belyash the shape of a regular pie, but don’t go too far from the round shape. If you are ready for the feat, then the edges of the dough need to be evenly raised up, form a “bag” and seal it loosely, leaving a traditional hole. Attention! If you like very juicy whites, don't make a hole!
6. Let the finished whites rise for 20-30 minutes. Fry over medium heat in vegetable oil (it must be poured into the frying pan at least 1 cm in height) for at least 7-8 minutes on each side. If you left a hole, you'll have to fork out for a lot of oil to deep-fry the whites because you can't flip them! After 15 minutes, the fragrant and rosy whites are ready. They should be served immediately - hot belyashi are the most delicious.
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Pies on Choux Yeast Dough "Always Successful"
The dough comes out thin and airy, cooks quickly, does not contain eggs, milk is replaceable with water, in general, the recipe can also be used for Lenten pies.
Very convenient during fasting and with a limited number of products!
So, for 50 medium-sized pies we will need:
4 heaping cups of flour
1 tbsp. warm water (or warm milk, I always make it with water)
50 g fresh yeast or 8 grams instant
A very important point: if you use dry yeast, then straight yeast
1 tbsp. spoon of sugar
1 teaspoon salt
3 tbsp. tablespoons sunflower or vegetable oil
1 cup of boiling water.
Preparation:
1. In a bowl, dilute yeast in 1 glass of warm water/milk, add 1 teaspoon of salt, 1 tablespoon of sugar, 3 tablespoons of sunflower oil, mix everything.
2.Meanwhile, the kettle is heating up on the stove.
3. Sift (or simply pour) 4 heaped glasses of flour into a deep bowl.
4. Pour the contents of the first bowl into the flour, mix quickly and then pour 1 cup of boiling water and quickly knead the dough!
Knead the dough until it becomes elastic (this process takes no more than 10 minutes)
If necessary, add flour.
As soon as we knead the dough, we immediately make the pies and fry them, so the filling must be ready in advance!!
I usually make them small and thin, and as they fry, they become plump!
There should be enough oil for frying in the frying pan so that when the frying pan is filled with pies, there is about 1/3 of the oil, i.e. almost to the middle of the pie, then there will be no white stripes on the sides and the pies will be especially fluffy!
Set the heat to medium, they bake very quickly! The next day they are just as soft as the first!
From myself: this is just SUCH a recipe that you definitely shouldn’t be afraid of, if you follow everything consistently as in the recipe, I guarantee everything will work out!! This dough does not require dough or kneading for a long time, just the opposite: I quickly mixed everything, when the dough stopped sticking to my hands, I rolled out the pies at a run and baked right away!!
Due to the fact that it is choux, the dough is soft but strong! It doesn’t tear at all, I make it thin (I don’t like a lot of dough in pies) so I roll it out to half a centimeter!! The pies are easy to make!
Don’t think that I’m praising my swamp like a sandpiper, but I’ve been using only this recipe for pies for many years and many people took the recipe - no one complained!!
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Pies with potatoes. Ingredients
Yeast dough 500 gr.
Potatoes 4 pcs.
Onion 1 pc.
Champignons 4 pcs.
Egg yolk 1 pc.
Olive oil 2 tbsp.
Spices to taste
Butter to taste
Lenten pies with potatoes and mushrooms contain a minimal amount of fat, so we can have them, albeit in limited quantities. Flour is the enemy of figure No. 1. We remember and do not forget.
Make the dough in advance before preparing the pies. Each housewife has her own recipe for yeast dough, the only thing I suggest is that you replace the milk with water or mineral water. I made the dough like this: sift 400 gr. flour, mix with salt, sugar (small amount), yeast (5 g), gradually pour in warm water (80 g), knead the dough, adding olive oil. We form a ball, grease it and the bowl where it will lie with oil. Cover with a towel (the dough can be placed in an oven preheated to 50 degrees, then it will definitely fit), leave it for one hour. Knead once.
Peel the potatoes, wash them, and let them cook for 20 minutes. in salted water. Make a puree, you can add herbs and nutmeg to it. Wash the onions and mushrooms, peel, cut, simmer in water for 15 minutes, add salt and pepper to taste, you can also add a little butter to the already prepared mushrooms (it’s better not to do this). We get 2 fillings - with potatoes and mushrooms.
Divide the finished dough into 12 equal parts, roll them into balls, cover with film, give them 20 minutes, this will cause them to increase in size.
We make pies, we get 6 pies with potatoes and 6 with mushrooms. Grease the pies with yolk. Bake in a preheated oven for 30 minutes. at a temperature of 150 degrees.
We ended up with these beautiful little pies. If you want and like fried things, you can fry the pies without baking them in the oven, the taste will be different, and I repeat: they will lose their dietary properties.
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Salt (stage 1) - 1 tsp. Water() Ingredients: Stage 1. Combine flour, butter, sugar and salt. Pies with apples Ingredients: Pies with apples Ingredients: * - for cooking I used Antonovka apples, they are very fragrant. You can use another variety according to your taste. ** - sugar can be replaced with regular sugar if desired. Preparation: Dough. Pies. Enjoy your tea! Enjoy hot and oh-so-fragrant pies with apple filling.
Culinary "pie" tricks. Each housewife has her own “signature” recipes and “pie” tricks. They will appear for you too. In the meantime, let's start collecting culinary wisdom in our piggy bank. The dough should always be kneaded on () People's councils. culinary wisdom to your treasure chest. The dough should always be kneaded in a completely clean container so that there are no foreign tastes or odors.
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